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La Belle Cuisine
Lagasse’s Lasagna Bolognese
Recipe courtesy of
Emeril Lagasse and
Lagasse puts his own zesty twist on a traditional dish.”
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or ground pork,
or 1/4 pound of each
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 cloves garlic, minced
Pinch of dried cloves
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley
In a large pot, heat the butter over medium-high heat.
Add the bacon and ham and sauté until caramelized and light brown,
Add the ground meats and cook over high heat until well browned,
constantly, about 20 minutes.
Add the onions, carrots, celery and mushrooms and cook until soft,
Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
Add the tomato paste and cook for an additional 2 minutes.
Add the wine and cook until almost evaporated.
Add the stock and simmer over medium-high heat until sauce is
flavorful, about 45 minutes to 1 hour.
Season the sauce with salt and pepper to taste.
Stir in the cream and parsley, and adjust seasoning if necessary.
until ready to assemble lasagna.
4 1/2 cups milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg
In a saucepan, melt the butter over low heat and stir in the flour,
constantly until smooth, about 2 minutes.
Slowly whisk the milk into the flour, stirring vigorously to blend
Set over high heat and quickly bring to a boil for 1
Allow to cook another 5 minutes, or until floury taste is gone.
the heat and add salt and nutmeg to taste.
1 1/2 pounds lasagna noodles
1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Butter a large rectangular baking dish, then spoon 1/2 cup of meat
the bottom of the dish.
Cover with one sheet [layer] of pasta.
Top the lasagna with a layer of meat sauce (making certain that
completely covered), a layer of béchamel sauce, then a
light dusting of
5. Repeat layering lasagna, sauces and cheese in this manner until all
have been used, ending with a topping of béchamel sauce
6. Bake the lasagna covered with aluminum foil for 45 minutes, and
then unwrap and return to the oven for 15 minutes to reach a
7. Allow to sit 10 minutes before serving.
courtesy of Emeril Lagasse, © 2000.
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